Vegan Gluten-Free Chocolate Cake

Name: Vegan Gluten-Free Chocolate Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 serving
Ingredients: 1 1/4 cups blanched almond flour; 1/2 cup Potato Starch; 1/4 cup tapioca starch; 2/3 cup cacao powder; 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1/4 cup warm water; 1/4 cup melted coconut oil; 1 cup maple syrup; 2 teaspoons vanilla extract

User Reviews

4.9

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
12
Calories
223 kcal
Course
Dessert
Cuisine
Vegan

Vegan Gluten-Free Chocolate Cake

Dana Benson

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This Vegan Gluten-Free Chocolate Cake is made with almond flour, and comes out unbelievably light & fluffy! No eggs or dairy required.

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Ingredients

Servings

1 1/4 cups blanched almond flour (146 grams)
1/2 cup Potato Starch (87 grams)
1/4 cup tapioca starch (34 grams)
2/3 cup cacao powder (60 grams)
2 teaspoons baking powder (10 grams)
1/2 teaspoon fine sea salt (4 grams)
1/4 cup warm water (56 grams)
1/4 cup melted coconut oil (53 grams)
1 cup maple syrup (at room temperature; 320 grams)
2 teaspoons vanilla extract (10 grams)

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Instructions

Preheat the oven to 350ºF and prepare your cake pan(s). You can use two 6-inch pans or one 8-inch round or square pan. Spray the pan(s) lightly with oil, then line the bottom with parchment paper for easy cake removal later.
In a large bowl, combine the almond flour, potato starch, tapioca starch, cacao powder, baking powder, and salt. Use a whisk to stir well and break up any clumps.
To the dry ingredients, add in the water, coconut oil, maple syrup, and vanilla. Whisk again, until the batter is smooth. Pour the batter into the prepared cake pans, dividing it evenly if using the two 6-inch pans.
Bake at 350ºF until the cake has fully risen in the center, and is slightly cracked around the edges. This takes about 35 minutes for the two 6-inch cake pans, and 40 to 45 minutes in the 8-inch cake pan. (If using a glass or ceramic baking dish, it might even take a little longer.)
Allow the cake to cool completely before removing from the pan and frosting. This cake will keep well when tightly covered on the counter for up to 24 hours, but for the best shelf life you can store it in an airtight container in the fridge for up to a week.

Equipments used:

Notes

I do NOT recommend making any substitutions in this recipe, as gluten-free baking needs to be precise. If you need to use another flour or starch, I'd suggest searching for a recipe that already uses the ingredients you have on hand. In my experience, arrowroot and tapioca starch can usually be used interchangeably, but they won't replace the potato starch in this recipe.
I haven't tested this recipe in a 9-inch cake pan yet, but my best guess is that the cake will bake in 35 to 40 minutes in that size.

Nutrition Information

Show Details

Calories 223kcal (11%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 5g (25%) Sodium 105mg (4%) Potassium 267mg (8%) Fiber 3g (12%) Sugar 17g (34%) Vitamin C 1mg (1%) Calcium 93mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 223 kcal

% Daily Value*

Calories	223kcal	11%
Carbohydrates	31g	10%
Protein	4g	8%
Fat	11g	17%
Saturated Fat	5g	25%
Sodium	105mg	4%
Potassium	267mg	6%
Fiber	3g	12%
Sugar	17g	34%
Vitamin C	1mg	1%
Calcium	93mg	9%
Iron	1mg	6%